Mediterranean Spice Rub

As a man who loves to cook, I’m a firm believer in that one can never own too many spices. There are endless combinations that have the potential to yield amazing flavorful results. Some of those combinations are worthy of repeating.

The Mediterranean Spice Rub I share with you today is one I’ve used on chicken, pork and lamb. It is a special blend that calls for a number of different spices. It is a reflection of my never-ending journey to find new bold flavors through the combination of those used around the world.

If you are looking to expand your spice inventory or if you’re already there, this Mediterranean Spice Rub is a blend I recommend always having on hand. A sprinkle of this will elevate any cut of protein or vegetable. Try it out and tell me what you think!

Mediterranean Spice Rub

(yields roughly 1/4 cup)

For the spice rub:

1 1/2 teaspoons of kosher salt

1 teaspoon of ground coriander seed

1 teaspoon of cumin

1 teaspoon of fenugreek

1 teaspoon of ground cardamom

1 teaspoon of granulated garlic

1 teaspoon of cracked black pepper

1 teaspoon of dried thyme

1/2 teaspoon of dried oregano

1/4 teaspoon of crushed red pepper flakes

1/4 teaspoon of tumeric

1/4 teaspoon of ground mustard seed

1/8  teaspoon of ground allspice

Spoon spices into a small bowl and mix to make sure they are incorporated evenly. Store in a mason jar.

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